Bacon and Egg Mini Pies
Simply delicious mini bacon and egg pies. Easy to make for breakfast, lunch, brunch, picnics, festivals, boating, beach trips etc and super naturally good for a gathering or party! Make plenty – kids and adults can’t get enough of them when served!
Course: Lunch, DinnerCuisine: SavouryDifficulty: Medium
Servings
4
servingsPrep time
15
minutesCooking time
25
minutesTotal time
40
minutesIngredients
12 Size 7 eggs
1 extra egg – as a wash
5-6 puff pastry sheets, defrosted. (Note: Edmonds frozen pastry packs have 5 sheets 0 .75kg. You can cut 5 discs per sheet (4 wholes and 2 halves, and use the halves in bases)
150 g of bacon, chopped
Salt and pepper
1/2 tsp oil or Spray
Tomato relish to serve
Directions
- Pre Heat Oven to 200ºC.
- Spray the muffin tray with some cooking oil.
- Use a cup or glass to cut out 24 circles of pastry. You can cut some half circles to avoid wastage .and use two of these together for bottom of pies.
- Line the individual muffin tray cups with the the pastry circles.
- Sprinkle half of the bacon onto pastry in the tray.
- Crack 1 egg directly into each pie cup*. (If you prefer not to use whole eggs see the alternative method below).
- Sprinkle remainder half of the bacon onto each cup on top.
- Season each pie with salt and pepper.
- Place pre-cut rings of the pastry on tops, and press edges with fingers gently to seal.
- Beat the remaining egg and brush tops of pies with this egg wash.
- Prick the pastry tops with a fork.
- Bake for 25mins at 200 C
- Serve warm from the oven or cold.
- *Alternative method: Beat the eggs together in a jug to mix and divide the mixture evenly between the pies pouring the mix into each muffin tin cup.
WATCH THE QUICK HOW-TO RECIPE VIDEO BELOW;
Notes
- The Pies can be frozen for up to 3 months and thawed and reheated in a warm oven or microwave.